Jordi Cruz was born in Manresa (Barcelona) in 1978 and studied cooking at the “Escola Superior de Hostelería Joviat” in the same city. At 14 years old he began working in the restaurant Cercs Estany Clar (Barcelona), where he received his first Michelin star in November 2002, becoming, at 24 years, the youngest chef in our country and second in the world to receive this distinction. The strong promise he represents within the panorama of Spanish Cuisine was recognised from that moment on.
Before, he won several awards among which are: the Young Chef’s Spanish Championship in San Sebastian in 2002; the International prize Cooking with Olive Oil from Jaen Paraiso Interior, made in 2003 under “Best of Gastronomy” section, also in San Sebastian, or the Championship of Spain Award for Young Values, Ciudad de Marbella, that he won in 2003.
In 2006 he became champion of the first edition of “Chef of the Year” CCA, an event where he is currently Vice President of the jury (Chef Martin Berasategui is the President).
In December 2007, Cruz left the Estany Clar and became manager and head chef at the restaurant L'Angle de Sant Fruitós de Bages (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star.
In May 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy, and with 2* Michelin in 2012 Guide.
Jordi Cruz is the author of "Cooking with logic: technique and concepts in the kitchen of Estany Clar" and he is actually writing his second book.
Regarding his cuisine, the chef himself defines it as "evolutionary and restless, based on the product and where creativity and tradition are merged." Within his profession, the coherency and clarity of his avant garde cuisine has continued to stand out from changing fashions and trends.